You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.
Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
Place chicken on top; season with paprika and garlic pepper.
Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
Mix in the remaining olives and serve garnished with parsley.